French Silk Pie
Baked Pie Crust (below)
1/4 cup butter or margarine
3 ounces unsweetened baking chocolate
1 cup sugar
2 tablespoons cornstarch
3 eggs
1 teaspoon vanilla
1 cup whipping (heavy) cream
Whipped cream, if desired
Chocolate Leaves, if desired (below)
Make Baked Pie Crust. Melt butter and chocolate in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Stir together sugar and cornstarch; stir into chocolate mixture.
Beat eggs with electric mixer on medium speed until thick and lemon colored; stir into chocolate mixture. Cook over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally.
Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Gently stir chocolate mixture into whipped cream; spread in pie crust. Cover and freeze about 4 hours or until firm. Garnish with whipped cream and Chocolate Leaves. Immediately freeze any remaining pie.
Baked Pie Crust
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water
Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball.
Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.
Chocolate Leaves
5 to 6 fresh nonpoisonous (unsprayed) leaves (such as lemon, grape or rose leaves) or pliable plastic leaves
1/4 cup semisweet chocolate chips or 1 ounce semisweet baking chocolate
1/2 teaspoon shortening
Wash and dry leaves. Melt chocolate chips and shortening. Brush chocolate about 1/8 inch thick over backs of leaves, using small brush. Refrigerate at least 1 hour until firm. Peel off leaves, handling as little as possible. Refrigerate chocolate leaves until ready to use.
Always Kiss The Cook
